Recipe for this 'like mother used to make' soup provides 6 quarts. Freeze some for days you're away at noon. Farm Journal Says: In many country kitchens soup-making is extended over two days. One reason is to avoid greasy soups. Cook beef and bones one day until meat is tender; then set the covered kettle in a very cold place. It's easy to lift off the congealed fat the next day, then heat for serving. You can chill the meat and broth seperately overnight in the refrigerator. To fix the soup, cut the beef in small pieces and add it and the prepared vegetables to the broth (from which the congealed fat has been skimmed), discarding the bones. Simmer gently until vegetables are tender. Check the seasoning before ladling the steaming soup into bowls. Then inform the family and guests: soup's on!
Ingredients
- 3 lbs. shin beef with bone
- 3 qts. water
- 2 tblsp. salt
- 2 tsp. Worcestershire sacue
- 1/4 tsp. pepper
- 1 medium onion, chopped
- 1 c. chopped celery
- 1 c. sliced carrots
- 1 c. sliced potatoes
- 1 c. shredded cabbbage
- 1 turnip, peeled and cubed
- 1 (1 lb. 12 oz.) can tomatoes (3 1/2 c.)
- 2 tsp. parsley flakes
Directions
Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2 1/2 to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup.
Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes. Makes about 6 quarts.
Note: If desired, you may add one or two of the following loose-pack frozen vegetables: peas, corn, green beans. Add 1 C. of each vegetable that you use just long enough before serving for the vegetables to cook tender. Or you can add 1/3 c. barley, regular rice or broken-up spaghetti.
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Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Vegetable/Beef Soup